How to cook a pig in the pit or in the ground?!
How to cook a pig in the pit or in the ground?
Answers:
There is a great website that will tell you all you need to know. Go to your search engine and type in" 3 guys from Miami Pig Roast" It is great and really works! have fun
Digging the Pit: The size of the hole in the ground you need is determined by what you are going to cook.
Lining the Pit: Most pits are lined in stones of bricks.
Building the Fire: You are going to need a lot of hot coals to do your pit cooking.
Wrapping the Meat: Whatever it is you choose to cook needs to first be flavored and then wrapped.
Loading the Pit: With the help of several strong people and possibly a few 2 x 4’s you can now lower the meat into the pit.
Cooking Time: This is going to take a while. If you have a very large hog with loads of vegetables (yes you can add these in to the pit too using the same method) you could be looking at the better part of two days.
(all the details below....)
"in the pit" and "in the ground" actually mean the same thing- digging a pit in the ground, lining it with rocks, building a fire with coal or wood and placing the pig in it. This takes lots of work.
My family throws a big pig raost every year- we have propoerty that is VERY rocky, instead of a pit, we built a large rock grilll- if you have that kind of access to rocks, or a brickmason and enough room ( and it is worth it if you are going to make this an annual or more event...) build a 2.5 foot high rectangular shaped grill- the grill area should be about the size of a household door- we actually used an old iron barred one for the base of the grill. place the grill on top of the 2.5 foot walls, and build up another 1.5 feet. You need a cover- take 4 2x4's and make a frame ( sit the boards upright) and staple chicken wire across the frame.
( the guys from miami use cinderblock, but the shape/ideas is the same: http://cuban-christmas.com/pigroast.html...
On roasting day- start a big fire near the grill ( we just have a rock bonfire pit right there). Cover the frame in heavy duty commercial foil, with enough in the front to hang down to the grill level. Have big sprayer bottles nearby to spray out flames that get too high- Wrap the butterflied pig in Chickenwire so that you can turn it occasionally.
Shovel the coals under the grill- and cook until done which varies greatly depending on the size of pig. Have an instant read thermometer or two... fill one of the spray bottles with "pig sauce"- I use a vinegar based sauce and spray occasionally and when turning.
Sound complicated? - of course. If you have a place to set this up and want to do it often, it really is worth it. If not,
go to http://www.lacajachina.com/
they have a portable "pig box"- kinda costly, but go in with some friends or something and pass it around.
Or you can usually rent a commercial grill if you only want to do this once!
Good Luck!
It is not easy to cook a pig in an Imu. Here is the a site with what you need to do. The pig will come out great and is worth all the work. I've done it, when I was younger and could dig the hole, and everyone loved it.
http://www.alohafriendsluau.com/imu.html...